serves
4
prep
10 minutes
cook
20 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 2 tbsp macadamia oil
- 70 g (⅓ cup) popcorn kernels
- 100 g raw roast macadamia, roasted and chopped
- 1 tsp ground wattleseed
- 1 cup sugar
- sea salt, to taste
Instructions
- For the macadamias, preheat oven to 200°C. Toss macadamias with 1 tsp wattleseed and a little sea salt and oven-roast for 10 mins or until golden. Roughly chop and set aside.
- For the caramel, place sugar, a pinch of salt and 30 ml water in a small saucepan over low heat and stir to combine. Increase heat to high and cook for 6-8 minutes or until deep caramel in colour.
- Quickly pour caramel over popcorn to coat and slightly cool. Add the chopped roast macadamia and toss and serve.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
